If you’re planning a picnic to celebrate Labor Day and mark the end of summer, keep it simple, suggests Melissa Graham, founder of Purple Asparagus, a Chicago organization focused on educating kids and families about healthy eating.

“The key to a successful picnic is bringing food that is easy to eat and transport,” Graham says. “Sandwiches are perfect.”

Her recommendation? A sun-dried tomato and cream cheese pinwheel sandwich or chicken-and-black-bean wrap.

We also asked other Chicago chefs for their ideas for the perfect picnic sandwich.

Sean Sanders, the executive chef of Fountainhead, 1970 W. Montrose Ave., suggests turning a basic cheese and salami sandwich into a work of art with his signature combination of buffalo mozzarella, salami and heirloom tomato with lemon aioli on a pretzel sub roll.

“My family and I love picnics, and this sandwich, which transports well, is great for everyone, especially kids,” Sanders says, because “you use things they already enjoy like pretzels, tomatoes and cheese.”

“Picnics are a time to slow down and enjoy the last days of summer,” Cuadros says. “The combination of sweet, sour and spicy flavors plays with your taste buds. It’s summer in a brioche bun.”

Trevin VanDyke, sous chef of Osteria La Madia, 59 W. Grand Ave., says meatball sandwiches might seem to defy all picnic logic, but they can be prepared the day before and reheated in the sauce the day of the picnic, then wrapped in foil or an insulated bag to carry and keep warm.

“A meatball sandwich has a more robust flavor eaten hot,” VanDyke says, “and if insulated properly can be enjoyed as picnic food.”

“We serve this sandwich hot, but I prefer it cold,” Hejtmanek says. “Wrapped up tight and refrigerated, all of the flavors meld and intensify. It’s incredibly easy to make and tasty. It’s the perfect picnic sandwich.”

MELISSA GRAHAM (Purple Asparagus)

Sundried Tomato Cream Cheese Pinwheels

8 tbsps. cream cheese or fresh goat cheese, at room temperature

8 sundried tomatoes packed in oil, drained

4 whole wheat tortillas

8 slices deli smoked-turkey meat (optional)

1 cup alfalfa sprouts

Blend cheese and sundried tomatoes in a food processor. Spread on top of the tortilla. Place turkey on top. Add a sprinkle of sprouts. Roll tortilla, then slice into six pinwheels. Serves 4.

Slice pretzel roll in half, and place in toaster oven (make bottom half a little thicker to account for the moisture of the tomato and the travel time to your picnic). The rest is assembling and slicing. Cut tomato ½-inch slices, mozzarella in ¼-inch slices, salami in 1/8-inch slices (so it has some chew). Serves 4.

Shape and form 12 4-oz. meatballs, and set aside. In small skillet, melt butter, add onions and garlic, and cook until translucent; set aside to cool. Add all ingredients to a large bowl. Gently mix, careful to not crumble meatballs. If more seasoning needed, add to taste. Place seasoned meatballs in pan-cook in oven at 350 degrees for 15 minutes. Serves 4.

Tomato Fondue Sauce:

Oil

½-cup heavy cream

1 small onion, diced

1 small garlic glove, chopped

1 8-oz. can tomato paste

1 15-oz. can whole tomatoes

Oregano (dried), to taste

Salt, to taste

Fresh basil, to taste

Parsley (chopped), to taste

In a heavy-bottom saucepan, steam onions and garlic in enough oil to cover bottom of pan. Season lightly with salt and pepper. Once sautéed, add tomatoes, tomato paste, heavy cream and oregano. Simmer for 20 minutes. Add basil and parsley.

Before packing, reheat meatballs in the tomato fondue sauce, place in toasted sub-style rolls, top with shredded mozzarella, and wrap to keep warm.

Links Taproom chef Joey Hejtmanek MagnaBalsamic Chicken Sandwich.

JOEY HEJTMANEK (Links Taproom)

MagnaBalsamic Chicken Sandwich

4 6-oz. chicken breasts

4 hoagie rolls

2 large red onions

2 cloves garlic

¼ cup balsamic vinegar

2 tsps. brown sugar

Feta cheese, crumbled

Baby spinach

Cracked black pepper, to taste

Lemon pepper, to taste

Kosher salt, to taste

Chicken

Season chicken breasts liberally with lemon pepper and salt. Grill five minutes on each side or bake at 375 degrees for 12 to 15 minutes. Set aside to cool.

Place several leaves of spinach on bottom of hoagie roll. Add chicken breast. Top chicken with onion mixture. Add crumbled feta. Cap with top of hoagie roll. Wrap sandwiches tightly in aluminum foil, and refrigerate for at least an hour.